Shelf stable, high moisture, filled food product

ABSTRACT

A shelf stable, high moisture, filled food product is disclosed. The food product has a meat containing filling with a major portion thereof enclosed by cooked expanded cereal. The meat containing filling has a moisture content of at least about 50 percent by weight and a water activity, Aw, of at least about 0.90 and comprises cooked, proteinaceous meaty material acidified with an edible, non-toxic acid and an effective amount of an antimycotic. The product is prepared by cooking a proteinaceous meaty material, mixing it with an edible, non-toxic acid and an effective amount of antimycotic, then extruding under puffing conditions a hot cooked cereal dough through a first die and simultaneously extruding the stable filling through a second die, in the same direction and without cooling, and subdividing the extrudate into food shaped pieces followed by drying the food shaped pieces to decrease the moisture content thereof.

United States Bernotavicz tet [1 1 1 1 Nov. 25, 1975 [75 Inventor: JohnW. Bernotavicz, Barrington.

Ill.

[73] Assignee: The Quaker Oats Company,

Chicago, Ill.

22 Filed: Mar. 25, 1974 21 Appl. No.: 454,213

[52] US. Cl. 426/94; 426/283; 426/331; 426/543; 426/559 [51] Int. Cl.A23G 3/00 [58] Field of Search 426/93, 94, 151, 194, 228, 426/212, 213,283, 284, 138, 344, 346

PI'IHMH) Emmi;wrRaymond N. Jones Attorney, Agent. or Firm-Donnie Rudd;Mathew R. P. Perrone, Jr.

[57] ABSTRACT A shelf stable. high moisture, filled food product isdisclosed. The food product has a meat containing filling with a majorportion thereof enclosed by cooked expanded cereal. The meat containingfilling has a moisture content of at least about 50 percent by weightand a water activity, A of at least about 0.90 and comprises cooked,proteinaceous meaty material acidified with an edible, non-toxic acidand an effective amount of an antimycotic. The product is prepared bycooking a proteinaceous meaty material. mixing it with an edible,non-toxic acid and an effective amount of antimycotic. then extrudingunder puffing conditions a hot cooked cereal dough through a first dieand simultaneously extruding the stable filling through a second die, inthe same direction and without cooling. and subdividing the extrudateinto food shaped pieces followed by drying the food shaped pieces todecrease the moisture content thereof.

' 27 Claims, N0 Drawings SHELF STABLE, HIGH MOISTURE, FILLED FOODPRODUCT BACKGROUND OF THE INVENTION 1. Field of the Invention Thisinvention relates to a shelf stable, filled food product. The outerportion of the food product is cereal based. The inner portion is a highmoisture meat containing filling. The filling has a moisture contentgreater than about 50 percent by weight but is stable against mold andbacterial growth. The food product is highly desirable as a human foodand as a pet food.

2. Description of the Prior Art Centerfilling of food products is wellknown. For instance, Slaybaugh US. Pat. No. 3,480,445, Wisdom et al. US.Pat. No. 3,615,675, and Henthorn et al. US. Pat. No. 3,764,715, showvarious methods of centerfilling of cereal products. Heretofore,however, no one has been able to centerfill a cereal product with a meatcontaining filling because meat containing fillings have not heretoforebeen shelf stable in a form that would permit filling in a cerealproduct. Shelf stable meaty type fillings have either taken the form ofmince meatlike products or jerky-type products neither of which can beeffectively extruded and remain moist and stable. In the area of petfoods, shelf stable foods have generally been in the semi-moist area butthese products have a moisture content much lower than is desirable inthe present invention and do not provide sufficient moisture content tocreate the typeproduct herein desired. Since high moisture containingmeaty type foods have generally required aseptic canning, no one hasbeen able to adapt these to a centerfilled product; This inventioncreates the first centerfilled product which has as a filling a meatytype product with a water activity, A greater than about 0.90 and awater content greater than about 50 percent by weight but which is alsostable against mold and bacterial growth.

SUMMARY OF THE INVENTION It is an object of this invention to provide ashelf stable, centerfilled product which has as a filling a highmoisture, meaty containing material.

It is another object of this invention to provide a centerfilled foodproduct which has as its filling material a meaty containing materialhaving a moisture content greater than about 50 percent by weight and awater activity greater than above about 0.90 but which is also stableagainst mold and bacterial growth.

It is another object of this invention to provide a centerfilled foodproduct wherein the center comprises predominantly cooked proteinaceousmeaty material but which is also shelf stable against mold and bacterialgrowth.

It is a further object of this invention to provide a process forproducing a food product in accordance with the above objectives.

The objects of this invention are accomplished by a food productcomprising a shelf stable, high moisture, meat containing filling have amajor portion thereof enclosed by a cooked expanded cereal, said meatcontaining filling having a moisture content of at least about 50percent by weight and having a water activity, A of at least about 0.90,said filling comprising cooked proteinaceous meaty material, acidifiedwith from about 1.7 percent to about 3.8 percent by weight ediblenontoxic acid sufficient to cause the filling to have a pH of from about3.9 to about 5.5; and an effective amount of antimycotic.

The objects of this inventin are further accomplished by a food productcomprising a shelf stable, high moisture, meat containing filling havinga major portion thereof enclosed by a cooked expanded cereal, said meatcontaining filling having a moisture content of at least about 50percent by weight and having a water activity, A of at least about 0.90,said filling comprising greater than 50 percent by weight cookedproteinaceous meaty material; from about 1 percent to about 35 percentby weight gelatinized starchy filler material with the total amountofcooked proteinaceous meaty material plus starchy filler materialcomprising greater than about percent by weight of the filling; fromabout 1.7 percent to about 3.8 percent by weight edible, non-toxic acidsufficient to cause the filling to have a pH of from about 3.9 to about5.5; and an effective amount of antimycotic.

Preferably the objects of this invention are accomplished as is abovedescribed but also including an effective amount of antioxidant in thefilling.

The objects may also be accomplished by inclusion of from about 2-4percent by weight edible fat or oil in the filling and may also includefrom about 0.1 to 3 percent by weight emulsifier in the filling.

The objects of this invention are further accomplished by a good productcomprising a shelf stable, high moisture, meat containing filling havinga major portion thereof enclosed by a cooked expanded cereal, said meatcontaining filling having a water content of at least about 50 percentby weight and having a water activity, A,,., of at least about 0.90,said filling comprising greater than about percent by weight cookedproteinaceous meaty material, from 1 percent to 5 percent by weightgalatinized starchy material, from about 1.7 percent to about 3.8percent by weight edible, nontoxic acid sufficient to cause the fillingto have a pH of from about 3.9 to 5.5, and an effective amount ofantimycotic.

The objects of this invention are 'further accomplished by a foodproduct comprising a shelf stable, high moisture, liver-like fillinghaving a major portion thereof enclosed by a cooked expanded cereal,said liver-like filling having a water content at least about 50 percentby weight and having a water activity, A of at least about 0.90, saidliver-like filling comprising about 90 percent by weight cooked pork orbeef liver, about 4 percent by weight edible fat or oil, about 3 percentby weight gelatinized starch, about 2 percent by weight edible acid, andan effective amount of antioxidant and antimycotic.

The objects of this invention are further accomplished by a food productcomprising a shelf stable, high moisture, liver-like filling having amajor portion thereof enclosed by a cooked expanded cereal, saidliver-like filling having a water content of at least about 50 percentby weight and having a water activity, A,,., of at least about 0.90,said filling comprising from 85 to percent by weight cooked pork or beefliver, from O-6 percent by weight edible fat or oil, from 2-5 percent byweight galatiinized starch material, from about 1.7 to 3.8 percent byweight edible, non-toxic acid in order to provide a pH of from about 3.9to 5.5, and an effective amount of antioxidant and antimycotic.

The objects of this invention are also accomplished by a food productcomprising a shelf stable, high moisture, chicken based filling having amajor portion thereof enclosed by a cooked expanded cereal, said chickenbased filling having a water content of at least about 50 percent byweight and having a water activity, A,,., of at least about 0.90, saidfilling comprising from about 85 percent to 95 percent by weight cookedchicken parts, from about 1 to 6 percent by weiight edible fat oroil,'from about 2 to 6 percent by weight galatinized starch material,from about 1.7 to 3.8 percent by weight edible, non-toxic acid in orderto give a pH of from about 3.9 to 5.5. and an effective amount ofantioxidant and antimycotic.

The objects of this invention are also accomplished by a food productcomprising a shelf stable, high mois ture, fish based filling having amajor portion thereof enclosed by a cooked expanded cereal, said fishbased filling having a water content of at least about 50 percent byweight and a water activity, A of at least about 0.90, said fillingcomprising from about 85 to 95 percent by weight cooked fish, from about1 to 6 percent by weight edible fat or oil, from about 2 to percent byweight gelatinized starch materials, from about l.7 to 3.8 percent byweight edible, non-toxic acid in order to provide a pH of from about 3.9to 5.5, and an effective amont of antioxidant and antimycotic.

The objects as to process in this invention are accomplished by aprocess for producing a coated shelf stable food product, said processcomprising the steps:

A. preparing a shelf stable filling material by cooking a proteinaceousmeaty material; admixing the cooked proteinaceous meaty material with anedible, non-toxic acid and an effective amount of antimycotic; saidedible, nontoxic acid being provided in an amount of from about 1.7percent to about 3.8 percent by weight and being sufficient to cause thefilling to have a pH of from about 3.9 to about 5.5;

B. extruding under puffing conditions a hot cooked cereal dough througha first die thereby forming an expanded cereal extrudate;

C. simultaneously extruding the shelf stable filling through a seconddie, said second die being positioned within the orifice of the firstdie in such a manner that the extrudate from the first die completelysurrounds the extrudate from the second die and in such a manner thatthe direction of flow of the second extrudate is the same as thedirection of flow of the first extrudate, and said shelf stable fillingbeing heated as it is being extruded within the first die extrudate;

D. subdividing the extrudate into food shaped pieces;

and

E. drying the food shaped pieces to decrease the moisture content of theexpanded cereal outer extrudate,

The objects of this invention are further accomplished by a process forproducing a coated shelf stable food product, said process comprisingthe steps:

A. preparing a shelf stable filling material by admixing a proteinaceousmeaty material with an edible. non-toxic acid and an effective amount ofantimycotic; said edible, non-toxic acid being provided in an amount offrom about 1.7 percent to about 3.7 percent by weight and sufficient tocause the filling to have a pH of from about 3.9 to about 5.5;

B. cooking the shelf stable filling;

C. extruding under puffing conditions a hot cooked cereal dough througha first die thereby forming an expanded cereal extrudate;

D. simultaneously extruding the shelf stable filling through a seconddie, said second die being positioned within the orifice of the firstdie in such a manner that the extrudate from the first die completelysurrounds the extrudate from the second die and in such a manner thatthe direction of flow of the second extrudate is the same as thedirection of flow of the first extrudate, and said shelf stable fillingbeing heated as it is being extruded within the first die extrudate;

E. subdividing the extrudate into food shaped pieces;

and

F. drying the food shaped pieces to decrease the moisture content of theexpanded cereal outer extrudate.

The objects of this invention are still further accomplished by aprocess for producing a coated shelf stable food product, said processcomprising the steps:

A. preparing a shelf stable filling material by cooking a proteinaceousmeaty material; admixing the meaty material with a starch fillermaterial, an edible non-toxic acid, and an effective amount antimycotic,in amounts sufficient to provide at least about 50 percent by weighhtcooked, proteinaceous, meaty material and from about 1 percent to about35 percent by weight gelatinized starchy filler material with the totalamount of cooked, proteinaceous meaty material plus starchy fillermaterial comprising greater than about percent by weight of the filling,from about 1.7 percent to about 3.8 percent by weight edible, non-toxicacid sufficient to cause the filling to have a pH of from about 3.9 toabout 5.5;

B. extruding under puffing conditions a hot cooked cereal dough througha first die thereby forming an expanded cereal extrudate;

C. simultaneously extruding the shelf stable filling through a seconddie, said second die being positioned within the orifice of the firstdie in such a manner that the extrudate from the first die completelysurrounds the extrudate from the second die and in such a manner thatthe direction of flow of the second extrudate is the same as thedirection of flow of the first extrudate, and said shelf stable fillingbeing heated as it is being extruded within the first die extrudate;

D. subdividing the extrudate into food shaped pieces;

and

E. drying the food shaped pieces to decrease the moisture content of theexpanded cereal outer extrudate.

The objects of this invention are also accomplished by a process forproducing a coated shelf stable food product, said process comprisingthe steps:

A. preparing a shelf stable filling material by admixing a proteinaceousmeaty material with a starchy filler material, an edible, non-toxic acidand an effective amount of antimycotic in amounts sufficient to provideat least about 50 percent by weight proteinaceous, meaty material andfrom about l percent to about 35 percent by weight gelatinized starchyfiller material with the total amount of proteinaceous meaty materialplus starchy filler material comprising greater than about 85 percent byweight of the filling, from about l.7 percent to about 3.8 percent byweight edible, non-toxic acid sufficient to cause the filling to have apH of from about 3.9 to about 5.5;

B. cooking the filling mixture; C. extruding under puffing conditions ahot cooked cereal dough through a first die thereby forming an expandedcereal extrudate;

D. simultaneously extruding the shelf stable filling through a seconddie, said second die being positioned within the orifice of the firstdie in such a manner that the extrudate from the first die completelysurrounds the extrudate from the second die and in such a manner thatthe direction of flow of the second extrudate is the same as thedirection of flow of the first extrudate, and said shelf stable fillingbeing heated as it is being extruded within the first die extrudate;

E. subdividing the extrudate into food shaped pieces;

and

F. drying the food shaped pieces to decrease the moisture content of theexpanded cereal outer extrudate.

6 C. simultaneously extruding the liver-like filling through a seconddie, said second die being positioned within the orifice of the firstdie in such a manner that the extrudate from the first die com- 5pletely surrounds the extrudate from the second die and in such a mannerthat the direction of flow of the second extrudate is the same as thedirection of flow of the first extrudate, and said liver-like fillingbeing heated as it is being extruded within the 10 first die extrudate;

D. subdividing the extrudate into food shaped pieces;

and E. drying the food shaped pieces to decrease the moisture content ofthe expanded cereal outer extrudate.

the objects of this invention are still further accomplished by aprocess for producing a coated shelf stable food product, said processcomprising the steps:

A. preparing a chicken-based filling material by The objects of thisinvention are still further accomplished by a process for producing acoated shelf stable food product, said process comprising the steps:

A. preparing a shelf stable filling material by cooking a proteinaceousmeaty material; admixing the cooked meaty material with a gelatinizedstarchy filler, an edible non-toxic acid, and an effective amount ofantioxidant and antimycotic in amounts sufficient to provide at leastabout 90 percent by weight cooked, proteinaceous, meaty material, fromabout 1 percent to about 5 percent by weight gelatinized starchy fillermaterial, and from about 1.7 percent to about 3.8 percent by weightedible, non-toxic acid sufficient to cause the filling to have a pH offrom about 3.9 to 5.5;

B. extruding under puffing conditions a hot cooked cereal dough througha first die thereby forming an expanded cereal extrudate;

C. simultaneously extruding the shelf stable filling through a seconddie, said second die being positioned within the orifice of the firstdie in such a manner that the extrudate from the first die completelysurrounds the extrudate from the second die and in such a manner thatthe direction of flow of the second extrudate is the same as thedirection of flow of the first extrudate, and said shelf stable fillingbeing heated as it is being extruded within the first die extrudate;

B. extruding under puffing conditions a hot cooked cereal dough througha first die thereby forming an expanded cereal extrudate;

C. simultaneously extruding the chicken-based filling through a seconddie, said second die being positioned within the orifice of the firstdie in such a manner that the extrudate from the first die completelysurrounds the extrudate from the second die and in such a manner thatthe direction of flow of the second extrudate is the same as thedirection of flow of the first extrudate, and said chickenbased fillingbeing heated as it is-being extruded within the first die extrudate;

D. subdividing the extrudate into food shaped pieces;

and

E. drying the food shaped pieces to decrease the moisture content of theexpanded cereal outer extrudate.

The objects of this invention are further accomplished by a process forproducing a coated shelf stable food product, said process comprisng thesteps:

A. preparing a fish-based filling material by cooking D. subdividing theextrudate into food shaped pieces;

and

E. drying the food shaped pieces to decrease the moisture content of theexpanded cereal outer extrudate.

The objects of this invention are additionally accomplished by a processfor producing a coated shelf stable food product, said processcomprising the steps;

A. preparing a liver-like filling material by cooking pork or beefliver; admixing the liver with a gelatinized starchy material, an ediblenon-toxic acid, and effective amount of antioxidant and antimycotic inamounts sufficient to provide from about 85 to 95 percent by weightedible fat or oil, from about 2-5 percent by weight gelatinized starchymaterial, and from about 1.7 to 3.8 percent by weight edible, non-toxicacid in order to provide a pH of from about 3.9 to 5.5;

B. extruding under puffing conditions a hot cooked cereal dough througha first die thereby forming an expanded cereal extrudate;

fish; admixing the cooked fish with a gelatinized starchy fillermaterial, an edible non-toxic acid. and an effective amount ofantioxidant and antimy cotic in amounts sufficient to provide from about95 percent by weight cooked fish, from about 2-5 percent by weightgelatinized starchy filler material, from about l .7 to 3.8 percent byweight edible, non-toxic acid in order to provide a pH of from about 3.9to 5.5;

B. extruding under puffing conditions a hot cooked cereal dough througha first die thereby forming an expanded cereal extrudate;

C. simultaneously extruding the fish-based filling through a second die,said second die being positioned within the orifice of the first die insuch a manner that the extrudate from the first die completely surroundsthe extrudate from the second die and in such a manner that the directof flow of the second extrudate is the same as the direction of flow ofthe first extrudate, and said fish-based filling being heated as it isbeing extruded within the first die extrudate;

D. subdividing the extrudate into food shaped pieces;

and

E. drying the food shaped pieces to decrease the moisture content of theexpanded cereal outer extrudate.

The outer portion of the product of this invention comprises a cookedexpanded cereal product. By use herein of the term cooked expandedcereal", it is intended to mean any cereal or grain-based product whichis normally prepared for use in feeding to the type of animal beingserved this product. For instance, if human consumption is desired, thenthe cooked expanded cereal can be any of the well known cereal productscurrently available in extruded expanded form. If a pet food is desired,then any of the well known extruded cereal based pet foods may beutilized. The product may or may not contain other materials along withthe cereal. Generally the product will include corn meal, soy meal.oats, wheat or other such grains. A typical formula for a chickenflavored outer shell would have say about 24 percent by weight poultrymeal, about 17-1 8 percent corn flour, about 16-1 7 percent soy meal,about l3 percent by weight oat groats, from about 12-13 percent byweight wheat, about percent by weight stabilizer or antimycotic such aspropylene glycol or potassium sorbate. about 8 percent edible acid, andvarious other flavoring ingredients and vitamins. A liver-type formula.a beef-type formula and a cheese-type formula could have approximatelythe same amount of grains but would include different flavoring agentsto provide the type of flavor desired. In preparation of these products,the cereal portion is simply admixed together and extruded in anextruder of the type described in US. Pat. No. 3,541,946 to RonaldJohnson or of the type described in US. Pat. No. 3,764,715 to LarryHenthorn et al. The conditions of extrusion are such as is necessary toachieve the product desired. Generally the product is heated in theextruder and due to the increase of pressure and steam therein expandsupon exiting from the die.

The centerfilling portion of this invention is a meat containing producthaving a water activity, A of at least about 0.90. The term wateractivity, A,,. is well known within the semi-moist or intermediatemoisture animal food industry and the water activity of this product isgenerally higher than any of the known dry, semimoist, or intermediatemoisture products.

Generally, the shelf stable high moisture containing filling portion ofthe food product of this invention has a water content above about 50percent by weight, a protein content in the order of about percent byweight, and a fat content somewhere around 10-15 percent by weightalthough these amounts may be varied as the desired product ingredientsare changed to effect the desired nutritional and/or feedingcharacteristics.

The centerfilled food product of this invention includes a meatymaterial which has preferably been precooked. ln other words, theproteinaceous meaty material preferably is cooked prior to inclusion inthe process although this is not absolutely mandatory.

With regard to the filling material, the term proteinaceous meatymaterial refers to the group consisting H of meat, meat by-products, andmeat meal. as well as mixtures of these. The term meat is understood toapply not only to the flesh of cattle swine, sheep and goats, but alsoto horses, whales and other mammals, as well as poultry and fish. Theterm meat by-products" is intended to refer to those non-rendered partsof the carcass of slaughtered animals including but not restricted tomammals, poultry and the like, and including such constituents as areembraced by the term meat by-products" in the definitions of feedingredients published by the Association of Feed Control Officials, lnc.Likewise, the term meat meal" refers to the finely ground dry renderedresidue from animal tissues including those dried residues embraced bythe term in the aforesaid official definition of the Association ofAmerican Feed Control Officials, Inc. The terms meat, meat by-products,and meat meal are understood to apply to all of those animal, poultryand marine products defined by said association.

The filling portion of the food product of this invention may alsoinclude appropriate amounts of gelatinized starchy filler material. Thestarchy filler material may include starchy flours or other suchmaterial from oil seeds or legumes and includes such things as cornflour, and wheat flour. It includes the oil expressed or extracted mealsand cakes of the various oil seeds and legume products. The starchymaterial used herein must be substantially gelatinized and bygelatinization it is taken to mean the term with the well accordeddefinition within the cereal industry. Together, the starch fillermaterial and precooked proteinaceous meaty material preferably compriseat least about percent by weight of the filling. If about percent byweight of the filling material in a proteinaceous meaty material, thenit is preferred not to supply more than about 2 to about 5 percent byweight of starchy filler material. If the minimum preferred amount ofproteinaceous meaty material is included, that is, if only slightlygreater than about 50 percent by weight precooked proteinaceous meatymaterial is used, then it is preferred to use up to about 35 percent byweight of the gelatinizecl starchy material in order that thecombination of starchy filler material and precooked proteinaceous meatymaterial total a minimum of about 85 percent by weight of the totalfilling material. The amount and ratio of proteinaceous meaty materialand gelatinized, starchy, filler material may be adjusted depending uponthe desired texture characteristics as well as the desired nutritionalcharacteristics. In other words, if one desires higher proteinaceouscontent, then more proteinaceous meaty material is used. The higher thestarch content, the firmer the product and the more that it will set togive a firm dough-like end product.

The filling material of the food product of this invention also mustinclude from about 1.7 percent to about 3.8 percent by weight of anedible, non-toxic acid sufficient to cause the filling material to havea pH from about 3.9 to about 5.5. The ediible, non-toxic acid of thisinvention includes those edible, non-toxic acids commonly used insemi-moist or intermediate moisture food industry. In other words, theedible, non-toxic acid includes such acids as hydrochloric acid,phosphoric acid, citric acid, tartaric acid, gluconic acid, fumaricacid, malic acid, glutaric acid, lactic acid, succinic acid, adipicacid, pimelic acid, acetic acid, and

9 propionic acid, although other edible, non-toxic acids generally knownto the intermediate moisture food industry may be acceptable for use inthis invention.

The filling portion of this invention preferably also includes theutilization of effective amounts of an antioxidant. The antioxidantsnormally used in the semimoist or intermediate moisture food industrymay be utilized in this invention. Ethoxyquin is of particularly gooduse in this invention. Other known edible nontoxic antioxidants may alsobe used in the place of ethoxyquin. Another particularly goodantioxidant is sold under the trademark Tenox 6 (registered trademarkEastman Kodak Company, Rochester, New York) and consists ofapproximately 10 percent BHA, 10 percent BHT, 6 percent propyl gallate,6 percent citric acid, 12 percent propylene glycol, 28 percent corn oil,and 28 percent by weight glycerol mono-oleate. The amount of antioxidantis an amount sufficient to effect the desired antioxidant properties inthe product. Generally, this amount is limited by governmentalregulation of inclusion in the product but could, if allowed, go up toabout 1 percent by weight of the total product. Generally this amount ismuch lower, and in the case of ethoxyquin constitutes about 0.2 percentby weight of the filling material. It is only in certain cases ofrancidity that the antioxidant is used and it need not be used in eveyembodiment of this invention.

This filling portion of this invention also must include the use of aneffective amount of antimycotic. The antimycotics well known in thesemi-moist or intermediate moisture food industry may be used. Forinstance, the product may include edible benzoates or propionates aswell as the sorbate salts. Of particular importance in this inventionare the use of sodium benzoate, calcium propionate and potassiumsorbate. Again, the amount of antimycotic is an amount sufficient toprevent mold and bacterial growth within the product. Generally thisamount is limited by governmental regulation on the particularantimycotic used. The total amount of antimycotic should never exceedabout 1 percent by weight of the total product and in the case of acombination of sodium benzoate and calcium propionate each may beapplied in an amount, say, of about A; of 1 percent by weight of thetotal product.

It may be desirable also to include within this filling about 2 to about4 percent by weight edible fat or oil which may include animal fats andoils as well as vegetable fats and oils. The animal fats used herein arethe general animal derived fatty materials such as choice white grease,but may also include other fats and tallows generally acceptable forinclusion in food products. When fat or oil is included, it must bebalanced with the starch in order to provide the appropriate texturedesired. Higher fat contents are used for softer products and forproducts that may be pumped or have a pate-like characteristic. Again, ahigher starch-to-fat ratio is used when a firmer product is desired.

In some aspects of this invention it may also be desirable to include anemulsifier in the filling. In such cases an emulsifier is used in orderto effect pumping or spreadability of the product. Of particular use inthis invention are embulsifiers having a HLB ratio of from about 1 toabout 5 and consisting of mixtures of monoglycerides and diglycerides offat forming fatty acids. One such emulsifier commercially available ismarketed as Atmos 300 (registered trademark of Atlas ChemicalIndustries, Inc., Wilmington, Delaware) and is a light amber clearliquid at 75F. with from 47-50 with the ingredients as hereinbeforedescribed and cooking as is normally regarded in the food industry.However, it is not necessary to fully cook the meat in this process assome cooking may occur in the extrusion process, and to the extent thatcooking occurs in the extrusion process, the cooking of the meat whenadmixed with the other ingredients may not be to the fullest extent butmay be deferred until the extrusion process. After the filling materialis prepared by admixing the material and cooking (to some extent) themixture, the material is then placed in an extruder such as thatdescribed hereinbefore and extruded with the cereal material ashereinbefore described being on the outer surface and the meaty fillingmaterial being on the inner surface. In this case, heating occurs in theextrusion process sufficient to cook and expand the cereal product andsufficient to finish cooking the meaty filling material. The hot cerealdough is extruded around the stabilized meaty material and then theproduct is subdivided into food-shaped pieces. This subdividing caneither be by a knife blade cutting the product into small portions, thatis, bite-sized portions or portions such as candy bar size which wouldbe subdivided when consumed by the human, or, it can be crimped as shownin U.S. Pat. No. 3,764,715 to form an end product that is a pillowshaped cereal piece having a filling therein with the cereal completelyenveloping and enclosing the filling. In any case, the cereal isextruded around the meaty material causing extruded cereal material tosubstantially surround the meaty material. After the material issubdivided into food shaped pieces it is then dried to decrease themoisture content of the expanded cereal outer extrudate. Depending uponthe desired texture of the finished product this product may be allowedto dry simply by exposing it to room temperature air or it may be placedin a heating oven to slightly decrease the moisture content of theexpanded cereal outer extrudate. In any case, the drying of the cerealshould be such that the final moisture content of the exterior portionof the cereal is below about 10 percent by weight.

DESCRIPTION OF THE PREFERRED EMBODIMENTS This invention may be morefully described but is not limited by the following examples. When usedin the examples, the emulsifier Atmos 300 refers to a trademark issuedto Atlas chemical Industries, Inc., Wilmington, Delaware, and theanitoxidant Tenox 6 refers to the product sold under the registeredtrademark of Eastman Kodak Company, Rochester, New York.

Example I A quantity of beef liver was crushed and cooked in a pressurecooker. The beef liver was admixed with other ingredients to give thefollowing formula:

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 inch long.The filling had a moisture content of approximately 53 percent, aprotein content above percent. and a fat content of approximately 13percent by weight. The pH of the filling was approximately 4.45. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bacterial growth.

Example 2 A quantity of pork liver was crushed and cooked in a pressurecooker. The pork liver was mixed with other ingredients to give aformula having the following composition:

Parts by Ingredients Weight Pork li\'er 90.00 Animal fat (choice whitegrease) 4.0 Pregelatinized corn ilour 3.0 Adipic acid 2.0 Emulsifier(Atmos 300) 0.5 Ethoxyquin 0.2 Sodium benzoatc 0.125 Calcium propionatc0.125 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the fol lowing ingredients:

IJI

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow shaped particles about to 1 inch long.The product was highly acceptable as a cat food and was shelf stableagainst mold and bacterial growth.

Example 3 A quantity of pork liver was crushed and cooked in a pressurecooker. The pork liver was mixed with other ingredients to give aformula having the following composition:

Parts by Ingredients Weight Pork liver 90.00 Animal fat (choice whitegrease) 4 O Pregelatinized corn flour Succinic acid Emulsificr (Atmos300) Ethoxyquin Sodium benzoate Calcium propionate Additionalantioxidant (Tcnox 6) A cereal mixture was prepared by admixing thefollowing ingredients:

Parts by Ingredients Weight Poultry mcal 24.0 Whole yellow corn 17.8Dehullcd soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 10 Salt .8 Vitamins. minerals. color.flavoring 7.5

Example 4 A quantity of pork liver was crushed and cooked in a pressurecooker. The pork liver was mixed with other ingredients to give aformula having the following composition:

13 -continued Parts by lngredients Weight Emulsifier (Atmos 300) 0.5Ethoxyquin 0.2 Sodium benzoate 0.125 Calcium propionate 0.125 Additionalantioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins, minerals colorflavoring 7.5

Example A quantity of pork liver was crushed and cooked in a pressurecooker. The pork liver was mixed with other ingredients to give aformula having the following composition:

Parts By Ingredients Weight Pork liver 90.00 Animal fat (choice whitegrease) 4.0 Pregelatinized corn flour 3.0 Citric acid 2.50 Emulsifier(Atmos 300) 0.5 Ethoxyquin 0.2 Sodium benzoate 0. l Calcium propionate0.l25 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color,flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The

product was extruded with the cereal slightly expanding about thecenterfilling upon extrusion. The product was crimped into pillow-shapedparticles about to 1 inch long. The water activity, A of the filling wasfound to be 0.98 and the pH of the filling was found to be about 3.5.The product was highly acceptable as a cat food and was shelf stableagainst mold and bacterial growth.

Example 6 A quantity of pork liver was crushed and cooked in a pressurecooker. The pork liver was mixed with other ingredients to give aformula having the following composition:

Parts by Ingredients Weight Pork liver 90.00 Animal fat (choice whitegrease) 4.0 Pregelatinized corn flour 3.0 Tartaric acid 2.50 Emulsifier(Atmos 300) 0.5 Ethoxyquin 0.2 Sodium benzoate 0.l25 Calcium propionate0.l25 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by lngredicnts Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 1 .0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The water activity, A of the filling was found to be 0.98 and the pH ofthe filling was found to be about 3.5. The product was highly acceptableas a cat food and was shelf stable against mold and bacterial growth.

Example 7 A quantity of pork liver was crushed and cooked in a pressurecooker. The pork liver was mixed with other ingredients to give aformula having the following composition:

Parts By Ingredients Weight Pork liver 90.00 Animal fat (choice whitegrease) 4.0 Pregelatinized corn flour 3.0 Acetic acid 1.75 Emulsifier(Atmos 300) 0.5 Ethoxyquin 0.2 Sodium benzoatc 0.125 Calcium propionate0125 Additional antioxidant (Tenox 6) 0.05

3 ,9 2 2 ,3 5 3 16 A cereal mixture was prepared by admixing thefollowing ingredients: Example 9 A quantity of pork liver was crushedand cooked in a pressure cooker. The pork liver was mixed with otherParts b Ingredients Weight 5 ingredients to give a formula having thefollowing com- Poultry meal 240 pOSltlOnZ Whole yellow corn l7.8Dehullcd soybean meal 16.4 Oat groats 13.0 by Wheat 115 ingredientsWeight SEEMS"? 2093 8 Pork liver 90-00 w P am Animal fat (choicc whitegrease) 4.0 Pregelatinized corn flour 3.0 I I Phosphoric acid 2.0 namms,minerals. color. flanoring 7.5 Emulsifier (Amms 3 0 Q5 Ethoxyquin Sodiumbenzoate O.l Calcium propionate 0.!25 The meaty filling and cerealcovering were placed in Additional antioxidant (Tenox 6) 0.05

an extruder as shown in U.S. Pat. No. 3,764,715. The product wasextruded with the cereal slightly expanding about the centerfilling uponextrusion. The product A C r al m xtu e was prepare by admiX ng e folwascrimped into pillow-shaped particles about to l lowing ingredients? inchlong. The water activity, A of the filling was found to be 0.97 and thepH of the filling was found to Parts by be about 4.96. The product washighly acceptable as a 'gredwms cat food and was shelf stable againstmold and bacterial Poultry meal 24.0 25 Whole yellow corn 17.8 growth'Dehullcd soybean meal l6.4 E I 8 Oat groats l3.0 P 6 Wheat 12.5 P -l l5.0 A quantity of pork liver was crushed and cooked in a figflgfigjf -fg1O pressure cooker. The pork liver was mixed with other g p -g r r Y a tingredients to give a formula having the following comvitamins mineralsColor flmofing 75 position:

' Parts By The meaty filling and cereal covering were placed in mgredcmsan extruder as shown in U.S. Pat. No. 3,764,715. The Pork iii-er 90.00roduct was extruded with the cereal sli hl ex andin P g y P g grease)about the centerfilling upon extrusion. The product Hydgmchloric acid 1was crimped into pillow-shaped particles about A to l Emulsificr (Atmos300) g inch long. The water activity, A of the filling was gg g g l 8T,40 found to be 0.98 and the pH of the filling was found to CalciumPI'OPiCmklIC 0.125 be about 4.0. The product was highly acceptable as aAddmonfll flnlwxldflm (Tenox 6) 005 cat food and was shelf stableagainst mold and bacterial growth.

A cereal mixture was prepared by admixing the fol- Example 10 lowmgmgredlems- Pork liver was crushed and cooked in a pressure cooker. Thepork liver was admixed with other ingredi- Parts by ents to give thefollowing composition: ingredients Weight Poultry meal Parts by Wholeyellow corn l7.8 lngredients Weight Dehullcd soybean meal l6.4 Oatgroats l3.0 Pork liver 95.00 Wheat I25 Phosphoric acid 2.25 Propyleneglycol 5.0 Ethoxyquin 0.20 Ph s horic id 10 Sodium benzoate 0.10 water 10 Calcium propionate 0.l25 Salt ,3 Antioxidant (Tenox 6) 0.05 Vitamins.minerals. color. flavoring 7.5 Gclmllfilcd corn Starch 375 The meatyfilling and cereal covering were placed in A Cereal mixture was Preparedy admixing the an extruder as shown in U.S. Pat. No. 3,764,715. Thelowing ingredients: product was extruded with the cereal slightlyexpanding about the centerfilling upon extrusion. The product I Parts bywas crimped into pillow-shaped particles about to l lngred'cms inchlong. The water activity, A of the filling was Poultry meal found to be0.97 and the pH of the filling was found to g fi 'a ggglsg :Zj be about4.13. The product was highly acceptable as a 0m groats 13.0 cat food andwas shelf stable against mold and bacterial 3:33 glycol 3 growth.Phosphoric acid 2 0 -continued Parts b Parts By Ingredients Weightlligredicnts eight Water l.0 Fish 90.00 Salt .8 Succinic acid 2.85Vitamins minerals. color, flavoring 7.5 Gelatiliizcd corn flour 3475Animal fat (choice \i'hite grease) 2.40 Emulsificr (Atmos 300) 0.50 IEthoxyquin 0.20 The meaty filling and cereal covering were placed in g gbenzqatc B igh l ClLlnl proplonate I an extruder as shown in .U.S. Pat.No. 3,764,715. The Additional umioxidum (Term 6) 005 product wasextruded with the cereal slightly expanding about the centerfilling uponextrusion. The product was crimped into pillow-shaped particles about Ato l cefeal mlxture was prepared by admlxmg the inch long. .The wateractivity, A,,., of the filling was lowmg mgredlemsfound to be 0.99. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bactey Ingredients Weight rial growth. Poultry meal 24.0Example 1 1 Whole yellow corn 17,3 Dehulled soybean meal l6.4 A fishbase was prepared comprising a mixture of groats 13.0 equal parts ofskipjack tuna, flounder and shrimp. The 31:31 glycol fish parts werethoroughly mixed together and cooked Phosphoric acid 2.0 in a pressurecooker. The cooked fish was then ad- 321 g mixed with other ingredientsin amounts as follows: N taming minemls Colon flavoring Parts ByIngredients w The meaty filling and cereal covering were placed in Fish90 00 an extruder as shown in US. Pat. No. 3,764,715. The Adipic acid175 product was extruded with the cereal slightly expand- Gelflfiniled Wflour 3135 ing about the centerfilling upon extrusion. The productAnimal fat (choice white grease) 3.00 d -H h, I 3 Emulsifier (Amos 300)050 was crlmpe into pi ow-s aped particles about A1 to 1 Ethoxyquin 0.20inch long. The water activity, A of the filling was g f ggggf 813, foundto be 0.99 and the pH of the filling was found to Additional antioxidant(Tcnox o 0.05 be about 4.53. The product was highly acceptable as a 35cat food and was shelf stable against mold and bacterial growth. Acereal mixture was re ared b admixin the folp p y g Example 13 lowingingredients.

A fish base was prepared comprising a mixture of Pans by equal parts ofskipjack tuna, flounder and shrimp. The lrigredicnts Weight fish partswere thoroughly mixed together and cooked Poumymea] 240 in a pressurecooker. The cooked fish was then ad- Whole yellow Corn 17.8 mixed withother ingredients in amounts as follows: Dehulled soybean meal 16.4 Oatgroats I30 Wheat 12.5 Parts By Propylene glycol 5.0 Ingredients w i hPhosphoric acid 2.0 Water l.0 Fish 90.00 Suit 3 Fumaric acid 2,75Vitamins. minerals. color. flavoring 7.5 Gelutinized corn flour 3125Animal fat (choice white grease) 3.00 Emulsificr (Atnios 300) 0.50Ethoxyquin 0.20 The meaty filling and cereal covering were placed insodlPm benzqflle- S P N 3 764 715 Th Calcium proplonatc 0.275 anextruder as shown ln U. at. 0- 3 i 6 Additional antioxidant (Tenox o)0.05 product was extruded with the cereal slightly expanding about thecenterfilling upon extrusion. The product was crimped into pillow-shapedparticles about to l A Cereal ure was prepared by admixing the folinchlong. The water activity, A of the filling was lowing ingredients: foundto be 0.99 and the pH of the filling was found to be about 5.0 Theproduct was highly acceptable as a y cat food and was shelf stableagainst mold and bacterial 6O gredicnts Weight growth. Poultry meal 24.0Whole yellow corn 17.8 Example 12 Dehulled soybean meal 16.4 Oat groatsl3.0 A fish base was prepared comprising a mixture of Wheat 12,5 equalparts of skipjack tuna, flounder and shrimp. The gaz z t if g g 2-8 l lfish parts were thoroughly mixed together and cooked L0 in a pressurecooker. The cooked fish was then ad- S lt .3 Vitamins. minerals. color.flavoring 7.5

mixed with other ingredients in amounts as follows:

Example 14 A fish base was prepared comprising a mixture of equal partsof skipjack tuna, flounder and shrimp. The fish parts were thoroughlymixed together and cooked in a pressure cooker. The cooked fish was thenadmixed with other ingredience in amounts as follows:

Parts b\ Ingredients Weight Fish 90.00 Citric acid 2.75 Gelatinizcd cornflour 3.125

Animal fat (choice white grease) Emulsifier (Atmos 300) EthoxyquinSodium bcnzoatc Calcium propionatc Additional antioxidant (Tenox 6) Acereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3.764.715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about /4 to 1 inchlong. The filling was found to have a pH of 4.50 and a water activity. Aof 0.99. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example A fish base was prepared comprising a mixture of equal parts ofskipjack tuna, flounder and shrimp. The fish parts were thoroughly mixedtogether and cooked in a pressure cooker. The cooked fish was thenadmixed with other ingredients in amounts as follows:

Parts by Ingredients Weight Fish 90.00 Tartaric acid 2.50 Gelatinizedcorn flour 3.375 Animal fat (choice white grease) 3.00 Emulsifier (Atmos300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calcium propionate 0.275Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 10 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling was found to have a pH of 4.68 and a water activity, A of0.99. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 16 A fish base was prepared comprising a mixture of equal partsof skipjack tuna. flounder and shrimp. The fish parts were thoroughlymixed together and cooked in a pressure cooker. The cooked fish was thenadmixed with other ingredients in amounts as follows:

Parts by Ingredients Weight Fish 90.00 Acetic acid 2.50 Gelatinized cornflour 3.125 Animal fat (choice white grease) 3.25 Emulsifier (Atmos 300)0.50 Ethoxyquin 0.20 Sodium benzoatc 0.10 Calcium propionatc 0275Additional antioxidant tTenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins, minerals. color.flavoring 7.5

Example 17 A fish base was prepared comprising a mixture of equal partsof skipjack tuna, flounder and shrimp. The fish parts were thoroughlymixed together and cooked in a pressure cooker. The cooked fish was thenadmixed with other ingredients in amounts as follows:

parts by Ingredients Weight Fish 90.00 Hydrochloric acid 3.50Gelatinized corn flour 2.50 Animal fat (choice white grease) 2.625Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals, color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 inch long.The filling was found to have a pH of 3.90 and a water activity, A of0.99. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 18 A fish base was prepared comprising a mixture of equal partsof skipjack tuna, flounder and shrimp. The fish parts were thoroughlymixed together and cooked in a pressure cooker. The cooked fish was thenadmixed with other ingredients in amounts as follows:

Parts by Ingredients Weight Fish 90.00 Phosphoric acid 3.75 Gelatinizedcorn flour .625 Animal fat (choice white grease) 2.50 Emulsifier (Atmos300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calcium propionate 0.275Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color,flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about /4 to 1 inchlong. The filling was found to have a pH of 3.75 and a water activity, Aof 0.99. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 19 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other ingredients in amounts asfollows:

Parts by Ingredients Weight Skipjack tuna 90.00 Adipic acid 2.75Gelatinized corn flour 3.025 Animal fat (choice white grease) 2.50Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. coloring.flavoring 7.5

Example 20 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other ingredients in amounts asfollows:

Parts by Ingredients Weight Skipjack tuna 90.00 Succinic acid 2.85Gelatinized corn flour 3.625 Animal fat (choice white grease) 2.50Emulsilier (Atmos 300) 50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the fol- A cereal mixture wasprepared by admixing the following ingredients:

Parts by ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 10 Salt 8 Vitamins, minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling was found to have a pH of 4.25 and a water activity, A of0.98. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 22 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other lowing ingredients: ingredientsin amounts as follows:

Parts by Parts y Ingredients Weight ingredients Weight Poultry meal 24.0Skipjack tuna 90.00 Whole yellow corn 17.8 Malic acid 2.75 Dehulledsoybean meal 16.4 Gelatinized corn flour 3.625 Oat groats 13.0 Animalfat (choice white grease) 2.50 Wheat l'l-5 Emulsificr (Atmos 300) 0.50Propylene glycol 5.0 Ethoxyquin 0.20 Phosphoric acid 20 Sodium benzoatc0.10 water 40 Calcium propionate 0.275 Salt I Additional antioxidant(Tenox 6) 0.05 Vitamins. Minerals. color. flavoring 7.5

Example 21 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other ingredients in amounts asfollows:

Part by Ingredients Weight Skipjack tuna 90.00

Fumaric acid 2.75 Gelatinized corn flour Animal fat (choice whitegrease) Emulsifier (Atmos 300) Ethoxyquin Sodium benzoate Calciumpropionatc Additional antioxidant (Tenox 6) A cereal mixture wasprepared by admixing the following ingredients;

Parts by ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling was found to have a pH of 4.22 and a water activity, A,,.,of about 0.99. The filling had a moisture content of about 59 percent byweight. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 23 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other .A cereal mixture was preparedby admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color,flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 inch long.The filling was found to have a Ph of 4.05 and a water content of about59 percent by weight. The product was highly acceptable as a cat foodand was shelf stable against mold and bacterial growth.

Example 24 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other ingredients in the amount asfollows:

Parts by Ingredients Weight Fish 90.00 Tartaric acid 2.75 Gelatinizedcorn flour 3.375 Animal fat (choice white grease) 3.00 Emulsifier (Atmos300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calcium propionatc 0275Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16a Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water L -continued Parts by Ingredients WeightSalt .8 Vitamins. minerals. color. flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about ll to 1 inchlong. The filling was found to have a pH of 4.30 and a water content ofabout 59 percent by weight. The product was highly acceptable as a catfood and was shelf stable against mold and bacterial growth.

Example 25 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other ingredients in amounts asfollows:

Parts by Ingredients Weight Fish 90.00 Acetic acid 2.50 Gelatinized cornflour 3.375 Animal fat (choice white grease) 3.00 Emulsifier (Atmos 300)0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calcium propionate 0.275Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehullcd soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling was found to have a pH of 4.84 and a water activity, A ofabout 0.97. The product was highly acceptable as a cat food and wasshelf stable against mold and bacterial growth.

Example 26 Skipjack tuna was ground and cooked in a pressure cooker. Thecooked fish was then admixed with other ingredients in amounts asfollows:

Parts by Ingredients Weight Fish 90.00 Hydrochloric acid 3.50Gelatinized corn flour 2.75 Animal fat (choice white grease) 2.625Emulsifier (Atmos 300) 0.50

-continued Parts by Ingredients Weight Ethoxyquin 0.20 Sodium benzoate0.10 Calcium propionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 2-1.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. Color.flavoring 7.5

Example 27 Skipjack tuna was gound and cooked in a pressure cooker. Thecooked fish was then admixed with other ingredients in amounts asfollows:

Parts by Ingredients Weight Fish 90.00 Phosphoric acid 3.75 Gelatinizedcorn flour 2625 Animal fat (choice white grease) 2.. l Emulsifier (Atmos300) 0.50 Ethoxyquin 0.20 sodium benzoate 0.10 Calcium propionatc 0.275Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts b\ Ingredients Weights Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillowshaped particles about to 1 28 long. Thefilling was found to have a pH of 3.97 and a water content of about 59percent by weight. The product was highly acceptable as a cat food andwas shelf stable against mold and bacterial growth.

Example 28 A fish material was prepared by grinding and cookingflounder. The cooked flounder was admixed with other ingredients to givethe following composition:

Parts by Ingredients Weight Flounder 90.00 Adipic acid 2.00 Gelatinizedcorn flour 3.175 Animal fat (choice white grease) 3.70 Emulsifier (Atmos300) 0.50 Ethoxyquin 0.20 Sodium benzoatc 0.10 Calcium propionate 0.275Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow Corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 long. Thefilling had a pH of 4.87 and a moisture content of about 56 percent byweight.

Example 29 A fish material was prepared by grinding and cookingflounder. The cooked flounder was admixed with other ingredients to givethe following compositions:

Ingredients Flounder Succinic acid 3 Gclatinizcd corn flour 3 Animal fat(Choice white grease) 3 Ethoxyquin 0 Emulsificr (Atmos 300) 0 0 0 0Sodium benzoatc Calcium propionate Additional antioxidant (Tenox 6) Acereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow com 178Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5

-continued Parts by Ingredients Weight Propylene glycol 5.0 Phosphoricacid 2.0 Water 1.0 Salt .8 Vitamins, minerals, color. flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 inch long.The filling had a pH of 4.56 and a moisture content of about 56 percentby weight. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 30 A fish material was prepared by grinding and cookingflounder. The cooked flounder was admixed with other ingredients to givethe following composition:

Parts by Ingredients Weight Flounder 90.00 Fumeric acid 2.00 Gelatinizedcorn flour 3.375 Animal fat (choice white grease) 3.50 Emulsifier (Atmos300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calcium propionate 0.275Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts b Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 10 Salt .8 Vitamins. minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 inch long.The filling had a pH of 4.22 and a moisture content of about 56 percentby weight. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 3 1 A fish material was prepared by grinding and cookingflounder. The cooked flounder was admixed with other ingredients to givethe following composition:

Parts by Ingredients Weight Flounder 90.00 Malseic acid 2.25

-continued Parts by Ingredients Weight Gelatinized corn flour 3.125Animal fat (choice white grease) 3.50 Emulsifier (Atmos 300) 0.50Ethoxyquin 0.20 Sodium benzoate 0.10 Calcium propionate 0.275 Additionalantioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins, minerals. color.flavoring 7.5

Example 32 A fish material was prepared by grinding and cookingflounder. The cooked flounder was admixed with other ingredients to givethe following composition:

Parts by Ingredients Weight Flounder 90.00 Tartaric acid 2.50Gelatinized corn flour 3.075 Animal fat (choice \vhire grease) 3.30Emulsilier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 inch long.The filling had a pH of 4.34 and a moisture content of about 56 percentby weight. The product was highly acceptable as a cat food and was shelfstable against mold and bacterial growth.

Example 33 A fish material was prepared by grinding and cookingflounder. The cooked flounder was admixed with other ingredients to givethe following composition:

The meaty filling and cereal covering were placed in p by an extruder asshown in U.S. Pat. No. 3,764,715. The lflgrediems Weight product wasextruded with the cereal slightly expand- Fiounde, ing about thecenterfilling upon extrusion. The product a i n 5 was crimped intopillow-shaped particles about to 1 E'QHH'IIZE corn OUI' t Anima, rm(choice white grease) 3,675 inch long. The filling had a pH of 4.29 anda moisture Emulsifier (Atmos 300) 0.50 content of about 56 percent byweight. The product 030 was highly acceptable as a cat food and wasshelf stable Sodium benzoate 0.10 cakium propionme 0375 against mold andbacterial growth. Additional antioxidant (Tenox 6) 0.05 10 Example 35 Afish material was prepared by grinding and cooking A cereal m xture wasprepared by admixing the folflounder. The cooked flounder was admixedwith other lowmg mgredlentsi 5 ingredients to give the followingcomposition:

Parts by Parts by Ingredients Weight I di Weight Poultry meal 24.0Flounder 90.00 Whole yellow corn 17.8 Ph h ri acid 2.15 Dehulled soybeanmeal 16.4 Gelatinized corn flour 3.225 Oat groats 130 Animal fat (choicewhite grease) 3.50 Wheat 12.5 Emulsifier (Atmos 300) 0.50 Propyleneglycol 5.0 Ethoxyquin 0.20 Phosphoric acid 2.0 Sodium Benzoatc 0.10Water 1.0 Calcium propionate 0.275 Salt .8 Additional antioxidant (Tenox6) 0.05 Vitamins, minerals. color. flavoring 7.5

A cereal mixture was prepared by admixing the fol- The meaty filling andcereal covering were placed in lowing ingredients. an extruder as shownin U.S. Pat. No. 3,764,715. The product was extruded with the cerealslightly expandpuns b ing about the centerfilling upon extrusion. Theproduct mgrediems Weigmy I 3 was crimped into pillow shaped particlesabout /:1 to 1 Poultry men] 24.0 inch long. The filling had a pH of 4.43and a moisture Whole yell com 173 content of about 56 percent by weight.The product gehulled Soybean meal 164 t t was highly acceptable as a catfood and was shelf stable iz s against mold and bacterial growth.Propylene glycol 5.0 Phosphoric acid 2.0 Exam 1e 4 Water 1.0 p 3 Salt .8A fish material was prepared by grinding and cooking vlwmmsl mlflemlstc010 flflvormg flounder. The cooked flounder was admixed with other 40ingredients to give the following composition:

The meaty filling and cereal covering were placed in Pans by an extruderas shown in U.S. Pat. No. 3,764,715. The Ingredients weigh; product wasextruded with the cereal slightly expand- F] d 90 00 ing about thecenterfilling upon extrusion. The product oun Cl Hydrochloric acid 3mwas crimped into pillow-shaped particles about to 1 Gelatinized cornflour 2.275 inch long. The filling has a pH of 4.21 and a moisture $6?grease) 3'28 content of about 56 percent by weight. The productEthoxyquin 0.20 was highly acceptable as a cat food and was shelf stableSodium benlvj-lle against mold and bacterial growth. Calcium propionate0.275 Additional antioxidant (Tenox 6) 0.05 Example 36 Approximate equalparts of chicken necks and backs A cereal mixture was prepared byadmixing the folwere and Cookeq {Pressure COOKER The lowing ingredients:cooked ch cken was admixed with other ingredients in the followingproportions:

Parts by Ingredients weight Parts by Ingredients Weight Poultry meal24.0 Whole yellow corn 7- Chicken parts 90,00 Dehullcd soybean meal 16.4Adipic acid 2 Q Oat groats 13.0 Gelatinized corn flour 3,175 wh 12.5Animal fat (choice white grease) 3.70 propylene g|yco| 5.0 Emulsifier(Atmos 300) 0.50 Phosphoric acid Ethoxyquin Q20 water 1.0 Sodiumbenzoate 0.10 5 .8 Calcium propionate 0.275 Vitamins. minerals. color.flavoring 7.5 Additional antioxidant (Tenox 6) 0.05

33 A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color,flavoring 7.5

Example 37 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure cooker. The cooked chicken was admixedwith other ingredients in the following proportions:

Parts by Ingredients Weight Chicken parts 90.00 Succinic acid 2.25Gelatinized corn flour 3.125 Animal fat (choice white grease) 3.50Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins, minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling had a pH of 4.28 and a water activity, A of about 0.994. Thefilling had a moisture content of about 56 percent by weight. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bacterial growth.

Example 38 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure cooker. The cooked chicken was admixedwith other ingredients in the following proportions:

Parts by Ingredients Weight Chicken parts 90.00 Adipic acid 2.0Gelatinized corn flour 3.375 Animal fat (choice white grease) 3.50Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionatc 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehullcd soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins, minerals. colorflavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling had a pH of 4.02 and a water activity, A of about 0.98. Thefilling had a moisture content of about 56 percent by weight. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bacterial growth.

Example 39 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure cooker. The cooked chicken was admixedwith other ingredients in the following proportions:

Parts by Ingredients Weight Chicken parts 90.00 Malcic acid 2.25Gelatinized corn flour 3.075 Animal fat (choice white grease) 3.50Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoatc 0.10 Calciumpropionate 0275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehullcd soybean meal 16.4

35 -continued Parts by Ingredients Weight Oat groats 13.0 Wheat 12.5Propylene glycol 5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins.minerals, color. flavoring 7.5

Example 40 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure cooker. The cooked chicken was admixedwith other ingredients in the following proportions:

Parts by Ingredients Weight Chicken parts 90.00 Citric acid .50Gelatinized corn flour 3075 Animal fat (choice white grease) 3.30

Emulsiiicr (Atmos 300) Ethoxyquin Sodium benzoate Calcium propionateAdditional antioxidant (Tenox 6) A cereal mixture was prepared byadmixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color,flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expand ing about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about to 1 inch long.The filling has a pH of 3.87 and a water activity, A of about 0.99. Thefilling had a moisture content of about 57 percent by weight. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bacterial growth.

Example 41 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure cooker. The

36 cooked chicken was admixed with other ingredients in the followingproperties:

Parts by lngredients Weight Chicken parts 90.00 Tartaric acid 2.50Gelatinized corn flour 3.45 Animal fat (choice white grease) 3.30Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by lngredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol50 Phosphoric acid 2.0 Water 1.0 Salt 8 Vitamins, minerals. color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in US. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling had a pH of 3.52 and a water activity, A of about 0.99. Thefilling had a moisture content of about 57 percent by weight. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bacterial growth.

Example 42 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure booker. The cooked chicken was admixedwith other ingredients in the following proportions.

Parts by Ingredients Weight Chicken parts 90.00 Acetic acid 1.75Gelatinized corn flour 3.275 Animal fat (choice \vhite grease) 3.675Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium Benzoate 0.10 Calciumpropionate 0275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals. color,flavoring 7.5

Example 43 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure cooker. The cooked chicken was admixedwith other ingredients in the following proportions:

Parts by Ingredients Weight Chicken parts 90.00 Hydrochloric acid 2.10Gelatinized corn flour 3.275 Animal fat (choice white grease) 3.50Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins. minerals, color,flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling had a pH of 3.76 and a water activity, A of about 0.99. Thefilling had a moisture content of about 56 percent by weight. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bacterial growth.

Example 44 Approximate equal parts of chicken necks and backs wereground and cooked in a pressure cooker. The cooked chicken was admixedwith other ingredients in the following proportions:

Parts by Ingredients Weight Chicken parts 90.00 Phosphoric acid 2.15Gelatinized corn flour 3.225 Animal fat (choice white grease) 3.50Emulsifier (Atmos 300) 0.50 Ethoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 0.275 Additional antioxidant (Tenox 6) 0.05

A cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 Vitamins, minerals, color.flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The product was extruded with thecereal slightly expanding about the centerfilling upon extrusion. Theproduct was crimped into pillow-shaped particles about A to 1 inch long.The filling had a pH of 2.67 and a water activity, A of about 0.99. Thefilling had a moisture content of about 56 percent by weight. Theproduct was highly acceptable as a cat food and was shelf stable againstmold and bacterial growth.

Example 45 Pork liver was ground and cooked in a pressure cooker. Thecooked liver was admixed with other ingredients in the followingproportions:

Parts by Ingredients Weight Liver 96.90 Adipic acid 2.00 Emulsifier(Atmos 300) 0.50 Ethyoxyquin 0.20 Sodium benzoate 0.10 Calciumpropionate 025 Additional Antioxidant (Tenox 6) 0.05

The cereal mixture was prepared by admixing the following ingredients:

Parts by Ingredients Weight Poultry meal 24.0 Whole yellow corn 17.8Dehulled soybean meal 16.4 Oat groats 13.0 Wheat 12.5 Propylene glycol5.0 Phosphoric acid 2.0 Water 1.0 Salt .8 vitamins, minerals. color,flavoring 7.5

The meaty filling and cereal covering were placed in an extruder asshown in U.S. Pat. No. 3,764,715. The

1. A CENTERFILLED FOOD PRODUCT COMPRISING A SHELF STABLE, HIGH MOISTURE,MEAT CONTAINING FILLING HAVING A MAJOR PORTION THEREOF ENCLOSED BY ACOOKED EXPANDED CEREAL, SAID MEAT CONTAINING FILLING HAVING A MOISTURECONTENT OF AT LEAST ABOUT 50 PERCENT BY WEIGHT AND HAVING A WATERACTIVITY, AW, OF AT LEAST ABOUT 0.90, SAID FILLING COMPRISING GREATERTHAN 50 PERCENT BY WEIGHT COOKED PROTEINACEOUS MEATY MATERIAL; FROMABOUT 1 PERCENT TO ABOUT 35 PERCENT BY WEIGHT GELATINIZED STARCHY FILLERMATERIAL WITH THE TOTAL AMOUNT OF COOKED PROTEINACEOUS MEATY MATERIALPLUS STARCH FILLER MATERIAL COMPRISING GREATER THAN ABOUT 85 PERCENT BYWEIGHT OF THE FILLING; FROM ABOUT 1.7 PERCENT TO ABOU 3.8 PERCENT BYWEIGHT EDIBLE, NON-TOXIC ACID SUFFICIENT TO CAUSE THE FILLING TO HAVE APH OF FROM ABOUT 3.9 TO BOUT 5.5; AND AN EFFECTIVE AMOUNT OFANTIMYCOTIC.
 2. A centerfilled food product as in claim 1 which includesan effective amount of antioxidant in the filling.
 3. A food product asin claim 1 which also includes from about 2 to 4 percent by weightedible fat or oil in the filling.
 4. A centerfilled food product as inclaim 1 which also includes from about 0.1 to 3 percent by weIghtemulsifier in the filling.
 5. A centerfilled food product as in claim 1which also includes from about 2 to 4 percent by weight edible fat oroil and from about 0.1 to 3 percent by weight emulsifier in the filling.6. A centerfilled food product comprising a shelf stable, high moisture,meat containing filling having a major portion thereof enclosed by acooked expanded cereal, said meat containing filling having a watercontent of at least about 50 percent by weight and having a wateractivity, Aw, of at least about 0.90, said filling comprising greaterthan about 90 percent by weight cooked proteinaceous meaty material,from 1 percent to 5 percent by weight gelatinized starchy material, fromabout 1.7 percent to about 3.8 percent by weight edible, non-toxic acidsufficient to cause the filling to have a pH of from about 3.9 to 5.5,and an effective amount of antimycotic.
 7. A centerfilled food productas in claim 6 which also includes an effective amount of antioxidant inthe filling.
 8. A centerfilled food product as in claim 6 which alsoincludes from about 2 to about 4 percent by weight edible fat or oil inthe filling.
 9. A centerfilled food product as in claim 6 which alsoincludes from about 0.1 to 3 percent by weight emulsifier in thefilling.
 10. A centerfilled food product as in claim 6 which alsoincludes from about 2 to 4 percent by weight edible fat or oil and fromabout 0.1 to 3 percent by weight emulsifier in the filling.
 11. Acenterfilled food product comprising a shelf stable, high moisture,liver-like filling having a major portion thereof enclosed by a cookedexpanded cereal, said liver-like filling having a water content at leastabout 50 percent by weight and having a water activity, Aw, of at leastabout 0.90, said liver-like filling comprising about 90 percent byweight cooked pork or beef liver, about 4 percent by weight edible fator oil, about 3 percent by weight gelatinized starch, about 2 percent byweight edible acid, and an effective amount of antioxidant andantimycotic.
 12. A centerfilled food product as in claim 11 which alsoincludes about 0.5 percent emulsifier in the filling.
 13. centerfilledcenter-filled food product comprising a shelf stable, high moisture,liver-like filling having a major portion thereof enclosed by a cookedexpanded cereal, said liver-like filling having a water content of atleast about 50 percent by weight and having a water activity, Aw, of atleast about 0.90, said filling comprising from 85 to 95 percent byweight cooked pork or beef liver, from 0-6 percent by weight edible fator oil, from 2-5 percent by weight gelatinized starch material, fromabout 1.7 to 3.8 percent by weight edible, non-toxic acid in order toprovide a pH of from about 3.9 to 5.5, and an effective amount ofantioxidant and antimycotic.
 14. A centerfilled food product comprisinga shelf stable, high moisture, chicken based filling having a majorportion thereof enclosed by a cooked expanded cereal, said chicken basedfilling having a water content of at least about 50 percent by weightand having a water activity, Aw, of at least about 0.90, said fillingcomprising from about 85 percent to 95 percent by weight cooked chickenparts, from about 1 to 6 percent by weight edible fat or oil, from about2 to 6 percent by weight gelatinized starch material, from about 1.7 to3.8 percent by weight edible, non-toxic acid in order to give a pH offrom about 3.9 to 5.5, and an effective amount of antioxidant andantimycotic.
 15. A centerfilled food product as in claim 14 which alsoincludes from about 0.1 to 3 percent by weight emulsifier in thefilling.
 16. A centerfilled food product comprising a shelf stable, highmoisture, fish based filling having a major portion thereof enclosed bya cooked expanded cereal, said fish based filling having a water contentof at least about 50 percent by weight and a water activity, Aw, of atleast about 0.90, said filling comprising from about 85 to 95 percent byweight cooked fish, from about 1 to 6 percent by weight edible fat oroil, from about 2 to 5 percent by weight gelatinized starch materials,from about 1.7 to 3.8 percent by weight edible, non-toxic acid in orderto provide a pH of from about 3.9 to 5.5, and an effective amount ofantioxidant and antimycotic.
 17. A shelf stable, high moisturecontaining centerfilled food product such as in claim 16 which alsoincludes from about 0.1 to 3 percent by weight emulsifier in thefilling.
 18. A process for producing a centerfilled shelf stable foodproduct, said process comprising the steps: A. preparing a shelf stablefilling material by cooking a proteinaceous meaty material; admixing themeaty material with a starchy filler material, an edible non-toxic acid,and an effective amount antimycotic, in amounts sufficient to provide atleast about 50 percent by weight cooked, proteinaceous, meaty materialand from about 1 percent to about 35 percent by weight gelatinizedstarchy filler material with the total amount of cooked, proteinaceousmeaty material plus starchy filler material comprising greater thanabout 85 percent by weight of the filling, from about 1.7 percent toabout 3.8 percent by weight edible, non-toxic acid sufficient to causethe filling to have a pH of from about 3.9 to about 5.5; B. extrudingunder puffing conditions a hot cooked cereal dough through a first diethereby forming an expanded cereal extrudate; C. simultaneouslyextruding the shelf stable filling through a second die, said second diebeing positioned within the orifice of the first die in such a mannerthat the extrudate from the first die completely surrounds the extrudatefrom the second die and in such a manner that the direction of flow ofthe second extrudate is the same as the direction of flow of the firstextrudate, and said shelf stable filling being in a heated state as itis being extruded within the first die extrudate; D. subdividing theextrudate into food shaped pieces; and E. drying the food shaped piecesto decrease the moisture content of the expanded cereal outer extrudate.19. A process for producing a centerfilled shelf stable food product,said process comprising the steps: A. preparing a shelf stable fillingmaterial by admixing a proteinaceous meaty material with a starchyfiller material, an edible, non-toxic acid and an effective amount ofantimycotic in amounts sufficient to provide at least about 50 percentby weight proteinaceous, meaty material and from about 1 percent toabout 35 percent by weight gelatinized starchy filler material with thetotal amount of proteinaceous meaty material plus starchy fillermaterial comprising greater than about 85 percent by weight of thefilling, from about 1.7 percent to about 3.8 percent by weight edible,non-toxic acid sufficient to cause the filling to have a pH of fromabout 3.9 to about 5.5; B. cooking the filling mixture; C. extrudingunder puffing conditions a hot cooked cereal dough through a first diethereby forming an expanded cereal extrudate; D. simultaneouslyextruding the shelf stable filling through a second die, said second diebeing positioned within the orifice of the first die in such a mannerthat the extrudate from the first die completely surrounds the extrudatefrom the second die and in such a manner that the direction of flow ofthe second extrudate is the same as the direction of flow of the firstextrudatE, and said shelf stable filling being in a heated state as itis being extruded within the first die extrudate; E. subdividing theextrudate into food shaped pieces; and F. drying the food shaped piecesto decrease the moisture content of the expanded cereal outer extrudate.20. A process for producing a centerfilled shelf stable food product,said process comprising the steps: A. preparing a shelf stable fillingmaterial by cooking a proteinaceous meaty material; admixing the cookedmeaty material with a gelatinized starchy filler, an edible non-toxicacid, and an effective amount of antioxidant and antimycotic in amountssufficient to provide at least about 90 percent by weight cooked,proteinaceous, meaty material, from about 1 percent to about 5 percentby weight gelatinized starchy filler material, and from about 1.7percent to about 3.8 percent by weight edible, non-toxic acid sufficientto cause the filling to have a pH of from about 3.9 to 5.5; B. extrudingunder puffing conditions a hot cooked cereal dough through a first diethereby forming an expanded cereal extrudate; C. simultaneouslyextruding the shelf stable filling through a second die, said second diebeing positioned within the orifice of the first die in such a mannerthat the extrudate from the first die completely surrounds the extrudatefrom the second die and in such a manner that the direction of flow ofthe second extrudate is the same as the direction of flow of the firstextrudate, and said shelf stable filling being in a heated state as itis being extruded within the first die extrudate; D. subdividing theextrudate into food shaped pieces; and E. drying the food shaped piecesto decrease the moisture content of the expanded cereal outer extrudate.21. A process as in claim 20 which also includes admixing from about 2to 4 percent by weight edible fat or oil in the initial mixture offilling material.
 22. A process as in claim 20 which also includesadmixing from about 0.1 to about 3 percent by weight emulsifier in theinitial mixture of filling material.
 23. A process as in claim 20 whichalso includes admixing from about 2 percent to 4 percent by weightedible fat or oil and from about 0.1 to 3 percent by weight emulsifierin the initial mixture of filling material.
 24. A process for producinga centerfilled shelf stable food product, said process comprising thesteps: A. preparing a liver-like filling material by cooking pork orbeef liver; admixing the liver with a gelatinized starchy material, anedible non-toxic acid, and effective amount of antioxidant andantimycotic in amounts sufficient to provide from about 85 to 95 percentby weight edible fat or oil, from about 2-5 percent by weightgelatinized starchy material, and from about 1.7 to 3.8 percent byweight edible, non-toxic acid in order to provide a pH of from about 3.9to 5.5; B. extruding under puffing conditions a hot cooked cereal doughthrough a first die thereby forming an expanded cereal extrudate; C.simultaneously extruding the liver-like filling through a second die,said second die being positioned within the orifice of the first die insuch a manner that the extrudate from the first die completely surroundsthe extrudate from the second die and in such a manner that thedirection of flow of the second extrudate is the same as the directionof flow of the first extrudate, and said liver-like filling being in aheated state as it is being extruded within the first die extrudate; D.subdividing the extrudate into food shaped pieces; and E. drying thefood shaped pieces to decrease the moisture content of the expandedcereal outer extrudate.
 25. A process for producing a centerfilled shelfstable food product, said process comprising the steps: A. preparing achicken-based filling maTerial by cooking a mixture of chicken parts;admixing the cooked chicken parts with a gelatinized starchy fillermaterial, an edible non-toxic acid, and an effective amount ofantioxidant and antimycotic in amounts sufficient to provide from about85-95 percent by weight cooked chicken parts, from about 2-5 percent byweight gelatinized starchy filler material, and from about 1.7 to 3.8percent by weight edible, non-toxic acid in order to provide a pH offrom about 3.9 to 5.5; B. extruding under puffing conditions a hotcooked cereal dough through a first die thereby forming an expandedcereal extrudate; C. simultaneously extruding the chicken-based fillingthrough a second die, said second die being positioned within theorifice of the first die in such a manner that the extrudate from thefirst die completely surrounds the extrudate from the second die and insuch a manner that the direction of flow of the second extrudate is thesame as the direction of flow of the first extrudate, and saidchicken-based filling being in a heated state as it is being extrudedwithin the first die extrudate; D. subdividing the extrudate into foodshaped pieces; and E. drying the food shaped pieces to decrease themoisture content of the expanded cereal outer extrudate.
 26. A processfor producing a centerfilled shelf stable food product, said processcomprising the steps: A. preparing a fish-based filling material bycooking fish; admixing the cooked fish with a gelatinized starchy fillermaterial, an edible non-toxic acid, and an effective amount ofantioxidant and antimycotic in amounts sufficient to provide from about85-95 percent by weight cooked fish, from about 2-5 percent by weightgelatinized starchy filler material, from about 1.7 to 3.8 percent byweight edible, non-toxic acid in order to provide a pH of from about 3.9to 5.5; B. extruding under puffing conditions a hot cooked cereal doughthrough a first die thereby forming an expanded cereal extrudate; C.simultaneously extruding the fish-based filling through a second die,said second die being positioned within the orifice of the first die insuch a manner that the extrudate from the first die completely surroundsthe extrudate from the second die and in such a manner that thedirection of flow of the second extrudate is the same as the directionof flow of the first extrudate, and said fish-based filling being in aheated state as it is being extruded within the first die extrudate; D.subdividing the extrudate into food shaped pieces; and E. drying thefood shaped pieces to decrease the moisture content of the expandedcereal outer extrudate.
 27. A process for producing a centerfilled shelfstable food product, said process comprising the steps: A. preparing ashelf stable filling material by cooking a fish; admixing the cookedfish with an edible, non-toxic acid and an effective amount ofantimycotic; said edible, non-toxic acid being provided in an amount offrom about 1.7 percent to about 3.8 percent by weight and beingsufficient to cause the filling to have a pH of from about 3.9 to about5.5; B. extruding under puffing conditions a hot cooked cereal doughthrough a first die thereby forming an expanded cereal extrudate; C.simultaneously extruding the shelf stable filling through a second die,said second die being positioned within the orifice of the first die insuch a manner that the extrudate from the first die completely surroundsthe extrudate from the second die and in such a manner that thedirection of flow of the second extrudate is the same as the directionof flow of the first extrudate, and said shelf stable filling being in aheated state as it is being extruded within the first die extrudate; D.subdividing the extrudate into food shaped pieces; and E. drying thefood shaped pieces to decrease the moisture content of the expandedcereal outer extrudate.